Balao-balao

Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp.^[1][2]

Balao-balao

Top: Burong hipon in a buffet in Bulacan Bottom: Home prepared Balao-balao
Alternative names	Balaw-balaw, burong hipon
Type	Condiment
Course	Main dish
Place of origin	Philippines
Region or state	Central Luzon (Pampanga, Bulacan)
Serving temperature	Room temperature / warm
Main ingredients	Cooked rice, Alamang, Angkak (fermenting yeast)
Similar dishes	Tinapayan, Burong isda
Media: Balao-balao

See also

• Burong isda
• Binagoongan
• Dayok
• Tapai
• Kinilaw
• Bagoong alamang

External links

• Media related to Balao-balao at Wikimedia Commons